A refreshing twist on cooked greens, Poppy's Escarole with Pine Nuts makes for a tasty and nutritious side dish.
This cooked escarole dish makes for a great appetizer or side dish. Serve it for a regular family dinner or at a fancy dinner party! It pairs great with anything from lasagna to enchiladas—but especially with Mediterranean dishes like baba ganoush.
How to Make Poppy's Escarole with Pine Nuts
- Cut the escarole into strips.
- Heat oil in a large skillet.
- Add garlic and sauté.
- Add pine nuts, capers, raisins, and olives, and cook.
- Add escarole, cover, and cook until tender.
- Season with salt and pepper, and serve immediately.
- Pass around extra capers and olives as desired.
Full directions for how to make Poppy's Escarole with Pine Nuts are in the printable recipe card at the bottom of the post.
Poppy's Escarole with Pine Nuts FAQs
What is escarole?
Escarole is a gree leafy vegetable similar to lettuce or spinach. It tastes bitter when raw, but the flavor mellows out as it's cooked.
Can I use something else in place of pine nuts?
Pine nuts can be kind of expensive. If you'd like to save some pennies or you just want to change up the flavor, you can swap out the pine nuts for something else. Sunflower seeds, pumpkin seeds, chopped walnuts, and pecans are all great options!
Here are more recipes for hardy greens.
Poppy's Escarole with Pine Nuts
- 1 large head escarole washed and well drained
- ¼ cup olive oil
- 1 clove garlic minced
- ⅓ cup pine nuts
- ¼ cup capers
- ⅓ cup raisins
- 12 black olives such as kalamata, cured and pitted
- salt and freshly ground pepper to taste
- Cut the escarole into 2-inch-long strips.
- Heat the oil in a large skillet.
- Add the garlic and sauté over low heat for a minute or so.
- Add the pine nuts, capers, raisins, and olives and cook for another minute or so.
- Add the escarole—in batches if need be—cover, and cook just until tender, about 10 minutes.
- Season with salt and pepper and serve at once.
- Pass around extra capers and olives for topping individual servings, if desired.
Poppy Cannon was a well-known food editor and cookbook author in the 1950s. She was best known for her shortcut recipes that used canned goods and other “wonderstuffs,” as she called them. But this recipe relies only on fresh, real ingredients—a rarity for her. This delicious recipe for escarole, a gently bitter leafy green (whose bitterness is mellowed with cooking) is adapted from one of her later books, The Electric Epicure (1961).